Line deep 23cm round cake pan with foil, grease foil, sprinkle base and side with breadcrumbs. Cut eggplants into l cm slices, brush slices with oil, place eggplant slices in single layer on oven trays, grill both sides until lightly browned.
Arrange overlapping slices on base and side of prepared pan, reserving enough slices to cover filling. Spoon filling over eggplant, press down firmly. Top with remaining eggplant slices, press firmly, cover with foil, bake at 180C for about 45 minutes or until heated through. Stand 5 minutes before turning out; serve with spinach sauce. Serve with tomato bocconcini salad.
Filling : Cut veal into thin strips. Heat half the oil in large pan, add mushrooms, cook until lightly browned, remove from pan; drain on absorbent paper.
Heat remaining oil in same pan, add onion, garlic and potatoes, cook, stirring, until onion is soft. Remove onion mixture from pan; drain on absorbent paper.
Heat extra oil in same pan, add veal in batches, cook, stirring, until well browned. Add tomato paste, undrained crushed tomatoes, wine, stock, bay leaf and sugar, cover, simmer 15 minutes. Stir in mushrooms and onion mixture, simmer, uncovered, 15 minutes or until mixture thickens and most of the liquid has evaporated. Cool 5 minutes, discard bay leaf, stir in breadcrumbs and eggs.
Spinach sauce : Heat oil in pan, add garlic and spinach, cook 1 minute or until spinach is wilted. Add stock, simmer, covered, 5 minutes or until spinach is very soft. Blend or process spinach mixture until smooth. Return to pan, stir in sugar, cream and blended cornflour and water, stir constantly over heat until mixture boils and thickens slightly.
Eggplant charlotte can be made a day ahead. Spinach sauce best made just before serving.
Storage: Covered, in refrigeration.
Freeze: Not suitable.
Microwave: Not suitable.
